Creamy One Pan Tomato and Spinach Fettuccine

Creamy one pan tomato spinach fettuccine simmered in a single skillet with onion, grape tomatoes, spinach, and light cream for an easy weeknight pasta dinner.

Course Main Course

Cuisine American, Italian

Keyword creamy one pan pasta, creamy tomato pasta, creamy tomato spinach pasta, one pan creamy tomato spinach pasta, one pan pasta dinner, spinach pasta recipe, tomato spinach fettucine

Prep Time 5

Cook Time 10

Servings people

Calories 763kcal

Ingredients

3 bundles dried fettuccine
½ red onion thinly sliced
1 handful grape tomatoes halved
1 handful fresh spinach
½ cup light cream
¾ cup chicken stock or water
Salt and black pepper to taste
Optional: freshly grated Parmesan

Instructions

Load the pan

In a large deep skillet or sauté pan, add the dry pasta, red onion, tomatoes, spinach, cream, and stock or water.

Season

Add a generous pinch of salt and a few cracks of black pepper.

Simmer

Cover with a lid and bring to a gentle simmer over medium heat. Cook for about 10 minutes, stirring once or twice to help the pasta soften evenly.

Stir and finish

Remove the lid and give everything a good stir. The pasta should be tender and coated in a light creamy sauce. If it looks tight, add a splash of hot water and stir

Serve

Top with Parmesan if using and serve immediately.

Notes

This is a feel-based pasta, so trust your eyes. If the sauce tightens up at the end, a splash of hot water brings it right back.
A deep skillet works best here. Fettuccine needs a little room to soften evenly as it cooks.
Light cream keeps this cozy without being heavy, but regular cream works if that’s what you have.
No Parmesan on hand? Totally fine. It’s optional, not a dealbreaker, but it does add a nice salty finish.

Nutrition